The Italian Sunday Night Pasta Dinner

This classic Italian dinner menu is the perfect meal to serve on a Sunday or any day for a special family dinner. In this class, restaurant secrets will be revealed so that pulling off the sophisticated sauces and finishing techniques can easily be duplicated at home. Chef Barbara Sowatsky will teach you to make, roll and cut pasta dough into beautiful fresh pappardelle pasta. You will learn to pull together sophisticated pan reduction with ease, elegance and little cleanup.

You will enjoy

  • Burrata Salad with Baby Greens, Prosciutto, Pomegranate Seeds and Balsamic Glaze with Grilled Bread to start the evening.

Then you will get your hands all flourly and make:

  • Fresh hand-cut Pappardelle Pasta with Saffron Shrimp, Cherry Tomatoes and Arugula in a Lemon and Garlic White Wine Reduction
  • Vanilla Panna Cotta with Berries served for dessert

The Italian Countryside Dinner

In this hands-on class, Italian Classics will warm you inside and out as you take a trip to the Italian countryside. Chef Barbara Sowatsky has built a menu around vintage classics with added modern freshness and ease, featuring local flavor with inspirations from abroad. You will make:

Homemade Pappardelle Pasta

Braised Pork Shoulder Ragu

Apple Crostata topped with Whipped Cream

Dinner will be served Salad and Bread

The Italian American Dinner – Pasta Bolognese

There is something magical about the transformation of flour and egg yolks info forkfuls of tender, fresh pasta in the matter of minutes. In this hands-on class, Chef James Sherrill will take you step-by-step through floured hands to finished plate as you make your own pappardelle noodles and he shares some restaurant tricks to shorten the time it takes to create a rich and meaty lamb bolognese.  

You will make and enjoy:

Caesar Salad with Balsamic Caesar Dressing, Croutons and Parmesan

Fresh Pasta Dough to produce:

Hand-Cut Pappardelle with Lamb Bolognese, Arugula and Parmesan

Fettuccine with Cacio e Pepe, Olive Oil and Pecorino